Preparation Time: 50–60 minutes
Dietary Info: Gluten-free, dairy-free, source of fiber, refined sugar-free
Yield: About 20 dumplings

Nutritional Values – per dumpling (without walnut/almond topping):

• Energy: 130 kcal
• Fat: 1.82 g – of which saturated: 0.71 g
• Carbohydrates: 25.18 g – of which sugars: 6.15 g
• Fiber: 5.26 g → Net carbs: 19.92 g
• Protein: 2.21 g
• Salt: 0.06 g

Note (for lower carbs): Using fresh plums instead of dried reduces the filling’s net carbs by ~2–3 g per dumpling.

Ingredients:

• 1 kg sweet potatoes (cooked and mashed)
• 300 g Lisztvarázs flour mix
• 2 eggs
• 1 tbsp duck fat or coconut oil
• Salt
  Filling: Dried plums + a little cinnamon-flavored erythritol
  Coating: Ground walnuts or toasted almonds + erythritol + cinnamon

Instructions:

1. Mix the mashed sweet potatoes with eggs, fat, and salt.
2. Add the Lisztvarázs flour mix and combine until a smooth dough forms.
3. Roll out the dough and cut into 8×8 cm squares.
4. Place 1–2 dried plums in the center of each square, previously tossed in cinnamon erythritol.
5. Boil in salted water until cooked, drain, then coat in the walnut or almond mixture and serve.